Decisions, decisions. How many times have you walked into a bar, froze at the counter because you can’t decide what to get and panic ordered the same drink you get every… single… time? You are not alone. Bartenders hear so many old fashioned and vodka soda and margarita orders that they get bored, too. Luckily, they have solutions to break you out of your humdrum cocktail routine.
These booze buffs have two main ways of breaking your habit, and both begin by asking your classic cocktail or spirit preference. From there, bartenders might recommend a related but different classic cocktail or serve up a riff on your go-to that switches up the flavors by altering ingredients and recipe ratios. Here are a few of the most popular drink orders and how the experts would break you free from monotony:
Old fashioned
“A Toronto is a great first step for an old fashioned drinker,” says Mordecai bar manager Tom Lisy. The drink consists of whiskey, bitters and sugar or simple syrup, similar to an old fashioned, but it also adds in Fernet Branca, an herbaceous Italian bitter spirit. “Ratio-wise, it’s very similar. You still have whiskey as your base. You’re just popping that mint and introducing that little bit of bitterness, brightening things up.”
Margarita
Bordel bartender Ricardo Alvarado suggests the riff route to switch up this classic. Their menu includes a version that keeps the traditional tequila-syrup-lime trifecta but adds in Ancho Reyes Verde liqueur to add a spicy kick. In another take, Alvarado substitutes smoky mezcal as the base, then adds a host of different flavors to add depth and variety. “It’s still a brand-new spirit for some people, but it seems like people are starting to like it,” says Alvarado of mezcal. “We have a sort of margarita, but it has mezcal, salted red bell pepper syrup, Manzanilla sherry, orange juice and simple syrup.”
Manhattan
“One of my all-time favorites is a Vieux Carré,” says Mordecai spirits archivist Kris Peterson. Vieux Carré, which means “old square” in French, is another name for the French Quarter in New Orleans. Peterson offers this Bayou classic when Manhattan drinkers want a change. “You’re still dropping in that vermouth. It’s familiar, but now you’ve got brandy, and you’ve got rye whiskey.” Fun fact: One of Manhattan’s area codes is 212. The ratio of a traditional Manhattan is two ounces of whiskey, one ounce of sweet vermouth and two dashes of bitters. 2:1:2.
Martini
There are so many ways to go about mixing up your martini—base spirit, ratio, preparation, garnish. A classic recipe features two ounces of gin and an ounce of dry vermouth, with an olive or lemon twist. Alvarado’s take: “I make a martini with an easy quarter ounce of dry vermouth and two dashes of orange bitters.” This ratio makes the drink gin-forward, and the orange bitters add a hint of—this isn’t rocket science—citrus and bitterness.
Vodka soda
“I’m a giant fan of eau de vie,” a clear fruit brandy, says Peterson. “You can still stay with a vodka base, but maybe toss in a half ounce [of eau de vie], and you’re getting a much better flavored vodka soda than you would if you went with some flavored vodka.” Peterson also likes to change up the carbonated element. “Let’s drop a little cava in there to dry it out a little more than with your traditional soda water.”
A good bartender will be able to take a drink you know you like and whip up something similar but also fresh and fantastic. But a little disclaimer before you go to your neighborhood dive and try this advice: Not every bartender is as dedicated or inventive as Lisy, Alvarado and Peterson. Even those who are may not have the ingredients you would find at Mordecai or Bordel. There are few dives out there with eau de vie, and fewer still with a bartender who knows how to use it. So, you may want to save these requests for a reputable bar or trustworthy bartender.
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